What's In This Article

Before we dig into the particulars, there are two things you should make sure you have: ripe avocados and a sharp knife. While the avocado, also called the “alligator pear,” sure looks intimidating, you can free this fruit from its scaly skin without a fight — just follow the steps below.

How to Cut Avocados: Begin with a ripe avocado, i.e. one that has a little give to it. Cut the avocado lengthwise all the way around the pit. Do not try to cut through the pit. Hold the avocado with two hands and twist each half in the opposite direction to separate the halves and expose the pit. Once you have the avocado in halves, lay the side with the pit on the cutting board and scoop out the pit with a spoon.

With your knife, make criss-cross cuts through the avocado’s flesh and remove avocado pieces with a spoon.

How to Make Guacamole: Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors.

At a party, you can never go wrong with chips and guac, but you don’t have to limit yourself either. Add veggies like sliced radishes for your health conscious guests to dip, or go in the other direction and plus up your guac to make Layered California BLT Dip.

How to Store Guacamole

Guacamole is best eaten the same day it’s made, because avocados begin to brown soon after cutting. And while we’ve never found ourselves with leftover guacamole, we do like having the ability to make guacamole ahead when hosting a party or traveling to a potluck. It’s not a problem to make your guacamole a few hours ahead, if you store it properly.

To store guacamole, press plastic wrap directly onto the surface of the guacamole and refrigerate. Stir the guacamole before serving. If you love zesty lime flavor, a generous squeeze will also help keep your guacamole from turning brown. Another trick is to store guacamole with a layer of sour cream or salsa on top to keep air out.